Eggplant and Red Pepper Bake

Ingredients

• red bell pepper, cut into matchstick-sized piece s
• small onion, cut into matchstick-sized piece s
• clove sgarlic, minced
• teaspoon dried basil
• 1/4 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1/3 tablespoon solive oil
• 1/3 tablespoon sbalsamic vinegar
• eggplant, slice d lengthwise 3/8-inch thick
• tablespoon solive oil, or as needed
• 1/4 cup grated mozzarella cheese

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over pepper mixture; toss to coat vegetables evenly.
3. Brush eggplant slices with olive oil to coat.
4. Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
5. Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.